Sweet Potato Chili

Sweet Potato Chili

¼ cup olive oil

2 cups yellow onion, small diced

1 cup green pepper, small diced

1 cup celery, small diced

1 cup peeled carrot, small diced

1 pound cremini or shitake mushrooms, chopped fine

1 jalapeno or serrano chili, seeded, minced

5 garlic cloves, chopped fine

3 tablespoons tomato paste

1 tablespoon chili powder

1½ teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

½ teaspoon paprika

1 14-ounce can stewed tomatoes, liquid reserved, chopped fine

3 cups sweet potatoes, peeled and cut into 1/3-½ inch pieces

1 tablespoon adobo from canned chipotle chilies

1 cup water

1 cup veggie juice (V8 or similar)

1 bottle of lager-style beer

1½ tablespoons Bragg liquid amino acids

1 can kidney beans or black beans, rinsed and drain

salt and pepper, taste

For serving:

sour cream

grated cheese, anything works but I like a cheddar blend

Heat the oil in a large, heavy bottomed pot. Add the onions, green peppers, celery, carrots and mushrooms, cook until the mushrooms release their liquid are the aromatics are tender. Add the chili and garlic and cook for 1-2 minutes. Add the tomato paste and cook until dark red, stirring to coat the vegetables. Add the spices and toast until fragrant. Add the remaining ingredients. Season with a generous pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook for 25-35 minutes to allow the flavors to marry and sweet potatoes to cook through. Taste for seasoning and serve with your favorite toppings, I love a dollop of sour cream and grated cheese.